This is an Indian dish that is typically associated with cold weather. It’s hearty, warm and very traditional.
- 1 pound carrots, washed and coarsely grated (approx. 2 ½ cups)
- 2 cups milk
- ½ cup sugar
- 3 tbsp Ghee
- ½ tsp cardamom powder
- ¼ cup slivered Almonds (optional)
- 3 tbsp golden raisins (optional)
In a large, heavy bottomed pan, bring carrots and milk to a boil. Boil over medium low heat, stirring frequently until most of the milk is
absorbed, about 25 minutes.
Add sugar and ghee and mix thoroughly. Continue to cook over medium low heat, stirring frequently, until all the liquid has been absorbed and the mixture begins to caramelize slightly.
Finish with cardamom powder and raisins, if using. Serve hot, cold or at room temperature garnished with almonds.
Recipe courtesy of Tamarind of London • Crystal Cove Promenade, 7862 East Coast Hwy, Newport Beach
Executive Chef Shachi Mehra • www.tamarindoflondon.com • 949-415-8865